I am looking for a Recipe for Polenta w/gorgonzola?

Question

I recently had lunch at the Cuilinary Institue in New Hyde Park, NY. I had a side dish of Polenta with Gorgonzola Cheese, walnuts, and mshrooms that was amazing-I asked for the recipe, but forgot later in the meal to ask again, hence, no recipe-Does anyone have something similar, ot does anyone know a chef that goes to school there that can get me the recipe? THANK YOU!!!

Answer 1

Polenta with Gorgonzola Cheese

6 cups water
1 3/4 teaspoons salt
1 1/2 cups yellow cornmeal
1/4 cup (1/2 stick) unsalted butter
1/2 cup heavy whipping cream
3 ounces mild Gorgonzola, cut into 1/2-inch cubes
Additional salt and freshly ground black pepper, optional

Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.

Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.

Gorgonzola Polenta with Fresh Porcini
Servings: Serves 4 as a first course or side dish.

Ingredients:
3 tablespoons unsalted butter
1/2 pound fresh porcini* or white mushrooms, wiped clean with a damp paper towel and cut into 1/2-inch-thick slices
1 garlic clove, chopped
1/2 cup water
1 tablespoon chopped fresh parsley leaves
1 teaspoon fresh lemon juice
1/4 pound Gorgonzola cheese, preferably soft, cut into 1/2-inch pieces (about 3/4 cup)
1/3 cup walnuts, toasted, finely chopped
1 1/2 teaspoons chopped fresh rosemary
8 walnut halves

For 1 recipe basic polenta, kept warm:
4 cups water
1 teaspoon salt
1 cup cornmeal or instant polenta

Garnish: fresh parsley sprigs
*available at specialty foods shops

Preparation:
In a skillet heat butter over moderate heat until foam subsides and brown mushrooms with salt to taste, stirring occasionally. Add garlic and cook, stirring, 1 minute. Add water and simmer, covered, 5 minutes, or until mushrooms are tender. Remove lid and simmer mixture 3 minutes, or until liquid reduces slightly. Stir in parsley and lemon juice and keep warm.
Stir 1/2 cup Gorgonzola into warm polenta until smooth. Stir in chopped walnuts and rosemary. Season with salt and pepper. Divide polenta among 4 plates and spoon mushroom mixture on top. Tear remaining Gorgonzola into small pieces and sprinkle over each serving. Place 1 walnut half in center of each wedge. Garnish polenta with parsley.

To make basic polenta:
In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.

Note: In the traditional method of cooking polenta, forty
minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

Polenta with Gorgonzola
Servings: 6 first-course or 6 Side-Dish Servings

This polenta gets its richness from being cooked in a milk-cream mixture instead of the usual water or broth.

Ingredients:
4 cups milk
1/2 cup whipping cream
1 cup polenta (coarse yellow cornmeal)*
1 1/2 cups crumbled Gorgonzola cheese (about 6 1/2 ounces)
1/2 cup coarsely chopped, lightly toasted walnuts

Preparation:
Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk polenta into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
Preheat broiler. Transfer cooked polenta to 9-inch-diameter glass pie dish. Sprinkle Gorgonzola cheese over polenta. Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.

*Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes.

hope these help. enjoy.

Answer 2

Ingredients4 cups milk
1/2 cup whipping cream
1 cup polenta (coarse yellow cornmeal)*
1 1/2 cups crumbled Gorgonzola cheese (about 6 1/2 ounces)
1/2 cup coarsely chopped, lightly toasted walnuts

PreparationBring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk polenta into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
Preheat broiler. Transfer cooked polenta to 9-inch-diameter glass pie dish. Sprinkle Gorgonzola cheese over polenta. Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.

*Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes.

Answer 3

4 cups milk
1/2 cup whipping cream
1 cup polenta (coarse yellow cornmeal)*
1 1/2 cups crumbled Gorgonzola cheese (about 6 1/2 ounces)
1/2 cup coarsely chopped, lightly toasted walnuts

Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk polenta into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
Preheat broiler. Transfer cooked polenta to 9-inch-diameter glass pie dish. Sprinkle Gorgonzola cheese over polenta. Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.

Answer 4

Polenta translates as corn meal mush, but it's much more. It's the staple food of the northern Italy, where it still outshines pasta, and can be served in innumerable ways, as a first course, baked, with stews, or even as a bread substitute. You can get polenta (quick cook and regular) at almost any Italian grocery store. At least that's where I get mine. Normally you boil it according to the instructions on the box, let it cool and then you're ready to use it in your recipes.. I'm assuming that this is what you recipe calls for. Enjoy!!

Answer 5

Polenta with Gorgonzola Cheese

6 cups water
1 3/4 teaspoons salt
1 1/2 cups yellow cornmeal
1/4 cup (1/2 stick) unsalted butter
1/2 cup heavy whipping cream
3 ounces mild Gorgonzola, cut into 1/2-inch cubes
Additional salt and freshly ground black pepper, optional

Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.

Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.

Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.
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polenta with gorgonzola
4 cups milk
1/2 cup whipping cream
1 cup polenta (coarse yellow cornmeal)*

1 1/2 cups crumbled Gorgonzola cheese (about 6 1/2 ounces)
1/2 cup coarsely chopped, lightly toasted walnuts

Preparation
Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk polenta into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.

Preheat broiler. Transfer cooked polenta to 9-inch-diameter glass pie dish. Sprinkle Gorgonzola cheese over polenta. Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.

*Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes.

Answer 6

It was probably a recipe invented by a student, so who knows what the recipe is?! Here are some that sound very good and quite similar.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21246,00.html
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http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20994,00.html
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http://search.foodnetwork.com/food/recipe/polenta+gorgonzola/search.do?N=0

Answer 7

On foodtv.com. there is a recipe from Giada deLaurentis for this. This is the link:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24947,00.html